Sanitation and Safety Receiving, Storage and Issuing

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Sanitation and SafetyReceiving, Storage and
Issuing 
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Receiving Control Point

•     inspection of deliveries for quality and
  quantity    checking of prices    decision
  whether to accept or reject items    
  important critical control point    assume
  ownership of product

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Risk reduction from the following

• 1)        smart personnel2)        proper
  equipment3)        adequate receiving
  area4)        established receiving
  hours5)        receiving control forms

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Verification of Items Purchased against received

•     two step process1. Supplier invoice
  checked against purchase order and
  specifications2. Check product against Supplier
  invoice     differences result in credit memos

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Product Inspection

•     sensory test    temperature check
  (thermometers and calibration)    small
  operations date on product    inspection
  tags    seafood identification tags

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Tagging Products

•     done in large operations    aids in
  product rotation and tracking prices   
  reference point for problem checking

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Storage of Perishable items

• 1)        frozen first2)        refrigerated
  second3)        canned and staple goods last

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Qualifications of a Receiver

• 1)        Good health and personal
  cleanliness2)        Familiarity with the
  necessary forms, tools and equipment3)       
  Literacy4)        Product knowledge5)       
  Quality and sanitation judgment6)       
  Personal integrity, accuracy and commitment to
  the interests of the organization7)       
  Ability to coordinate the needs of the
  operations departments with the supplies being
  delivered

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Equipment Needed

• 1)        Accurate scale (may need two
  sizes)2)        Carts to facilitate
  movement3)        Thermometer4)       
  Ruler5)        Sharpies

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Good Receiving area

•     both inside and outside area    sanitary
  conditions    receiving office location    
  work table or desk

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Storage Control Point

•     want to maintain an optimum inventory
  level    understocked inventory concerns   
  excessive inventory concerns    proper sales
  forecasts    Value of food products

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Physical Inventory

•     actual count of product on shelves   
  accuracy needed to calculate food cost

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• Food Cost Percentage (FCP)    FCP net food
  cost / total food sales during period Gross
  Food Cost (GFC)    GFC beginning inventory
  dollar value purchases - ending inventory
  value Net Food Cost (NFC)    NFC GFC bar
  transfers to kitchen - kitchen transfers to bar -
  staff meals - complementary meals

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• Average Inventory (AV)    AV (Beginning
  Inventory value Ending Inventory Value) /
  2 Inventory Turnover    IT NFC / AV

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Perpetual Inventory

•     ongoing listing of whats in storage   
  more recording but greater control in tracking
  product
• FIFO    first in, first out

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Major Responsibilities of the Storeroom Person

• 1)        Conduct frequent, careful inspections
  of product storage areas2)        To prevent
  waste from spoilage and decreased product
  quality3)        To discard food thats
  contaminated or spoiled4)        To reduce loss
  from theft and pilferage5)        To monitor
  usage rates6)        To record inventory dollar
  amounts

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Storeroom Thermometers

•     Accuracy (within 3 degrees)    locate in
  Warmest Part of Room    easy to read

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Three types of Storage facilities

• Dry Storage    no equipment    adequate
  lighting    security measures    food stored
  min. 2 inches from walls, 6 inches off floor   
  ventilation, lower contamination, easy
  cleaning    all bulbs shielded    shelving
  should be easy clean variety

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Dry Storage

•     all space assigned    frequently used
  items near door    heavy items on lowest
  shelves    temperature constant (50 F to 70 F)

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Refrigerated storage

•     doors open for short periods    labels on
  all with dates and who dated the product   
  open canned products removed and placed in
  alternate containers    potential hazard foods
  in shallow pans (drips)    leftovers stored in
  one area     cleaning concerns   
  temperatures of 40 F

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Shelving Procedures

•     cooked and ready to eat foods (top
  shelf)    raw fish    raw unground beef   
  raw pork, ham, bacon and sausage    raw ground
  beef and pork    raw chicken (lowest shelf)

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Freezer

•     similar to refrigerated care    must
  maintain temperature to maintain product (below
  0F)

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Issuing Control Point

•     what managers should know1)        proper
  authorization for transfers2)       
  requisition3)        documentation4)       
  issue costs5)        issue on FIFO
  basis6)        security concerns